Food and beverage brands are replacing synthetic dyes faster than expected, putting pressure on natural colour supply.
Regulatory changes and retailer commitments are speeding up the move away from synthetic colours. Food and beverage brands that had planned multi-year transitions are bringing timelines forward.
Spirulina blue, beet red, paprika and carrot-based colours are in strong demand. Some of these depend on single harvests, so availability can tighten quickly.
Fermentation-derived carotenoids are emerging as a steadier alternative for yellows and oranges, and we expect them to take a bigger share over the next few years.
We can help match colour targets to stable, available sources and supply trial quantities for reformulation work.